Coating the potato segments with cooking oil or melted butter facilitates roasting and helps the seasonings adhere to them. Season to taste with salt and pepper as well as any other herbs and spices you'd like to use, such as:. So the potatoes crisp nicely, roast them at F in a single layer on a baking tray, leaving a little space between them.
They need about 20 to 25 minutes to get soft all the way through test by sticking a fork in them. If you're preparing wedges, flip them over once halfway through for even cooking and browning. Cooking time differs a little from oven to oven based on the size of the segments and other considerations. Russet potatoes sometimes called Idaho potatoes when they hail from the state are usually used for making baked potatoes, and sweet potatoes are often served baked too.
Why are these varieties better suited to baking than Yukon Gold? Eric Mohrman is a food and drink, lifestyle, and travel writer living in Orlando, Florida. He spent 10 years working front- and back-of-house in restaurants, adding professional experience to his love of eating and cooking. Prepping Baked Yukon Gold Potatoes To make traditional baked potatoes out of Yukon Golds, start by scrubbing the potatoes under cold running water with your fingers so you don't tear their thin skin.
I love to combine them with veggies and sausages to make an easy minimal-prep weeknight dinner. Cooking dinner on a sheet pan gives you more time to do other things while your meal is cooking in the oven and clean up is super quick. Give these crispy roasted potatoes a try and let me know what your favorite combination is! I often roast carrots together with the potatoes! The carrots need about minutes at the same temperature as the potatoes so they make a great addition.
After prepping the potatoes and putting the sheet pan with a bit of free space in the oven I cut the carrots in half or quarters lengthwise depending on their size and put them in the same bowl where I mixed the potatoes and oil before. Add a little bit more oil if you want and season them with salt and pepper. Then I put them next to the potatoes on the sheet pan and roast them together until both are done. I love to add a tablespoon of butter and maple syrup to the carrots a few minutes before the time is up so they are nicely coated.
You can also add your favorite smoked sausages to the pan to make a complete meal! I pierce the sausages with a fork and then put them on the baking sheet with the potatoes for the last 15 minutes. Another favorite of mine is the one in the pictures! Knife: Love this knife! Perfect for all chopping jobs in the kitchen!
They are super sturdy and easy to clean. Follow Plated Cravings on Pinterest for more great recipes! I love hearing from you! Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.
You do not need to add salt. Reduce the cooking time to about 30 minutes if you want to avoid shaking the baking tray every 10 minutes. Francis Keaveney has been a chef and writer since He has worked in Japan, Korea and is currently based in London. He holds a Master of Arts in contemporary history from Birmingham University.
Directions Preheat the oven to degrees Fahrenheit. Tips Roasted Yukon gold potatoes are compatible with meat-based dishes.
Measuring Cups. Chef's Knife. Cutting Board. Rimmed Baking Sheet. Glass Measuring Cup. Heavy-Duty Aluminum Foil. Flexible Metal Spatula. Halve 2 lb. Yukon Gold potatoes crosswise. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet. Bake potatoes until a fork or skewer slides easily through potatoes, 25—30 minutes.
The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness. Let potatoes cool about 5 minutes. Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
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